1. To make the marinade, in a bowl, stir together the soy sauce, mirin, sesame oil, garlic, ginger and brown sugar. Add the chicken and refrigerate for 1 hour.

2. Meanwhile, make the slaw: In a bowl, combine the cabbage and carrots. In a small bowl, whisk together the vinegar, sesame oil, honey and a pinch of salt. Pour the dressing over the cabbage mixture and toss to combine. Set aside.

3. In a small bowl, stir together the mayonnaise and gochujang and set aside.

4. In a large cast-iron skillet over medium-high heat, warm the canola oil. Working in batches if necessary, add the chicken, onion and bell pepper and cook, stirring occasionally, until the chicken is browned and the vegetables are soft, 2 to 3 minutes.

5. Serve the chicken and vegetables alongside the tortillas, slaw and gochujang mayonnaise. Let diners assemble their own fajitas and garnish them with cilantro. Serves 4 to 6.